Recipe: Nancy's Udon Noodle Soup with Veggies
Ingredients
- 2 packages Nasoya Japanese Udon Noodles you will have to cook these quickly by boiling.
- 4 liquid 32 ounce containers chicken broth or veggie broth.
- 1 1/2 packages of baby carrots get organic if possible. I didn’t chop them, but you could.
- 1/2 a package of celery chopped
- Scallions chopped (I actually forgot to add these!)
- 1/4 Nasoya Tofu for extra protein diced (you could also substitute chicken). I didn’t put a lot in, but as you reheat the soup, add more.
- 5 or 6 baby bok choys. Put in the amount you think that will be consumed in one sitting.
- Optional: Baby Corn
Instructions
- Boil water in a medium stockpot and cook noodles for 3 minutes. Drain noodles and set aside.
- In a large stockpot, heat up stock at a low boil. Throw in carrots and celery
- Add mushrooms and scallions
- Add diced tofu.
- Add baby bok choy. Stir soup for a few more minutes and serve.
- You may want to add salt and seasonings.